I am not new to home brewing but I am new to all grain brewing. I took a two year hiatus from home brewing(extract kits), when I came back to it I said to myself I will not brew extract anymore! During that two year hiatus I developed a serious taste for IPA,IIPA,PA and all hoppy beers. The reason I got away and was bored with extract is because I view brewing the same way I view cooking. To me, I see extract the same as going to the grocery store and buying a pre made mix, or meal that you plan to add stuff too, everything I cook is from scratch therefore I wanted everything I brew to be the same way(all grain). I took the leap and bought a 10 gallon cooler converted to mash tun, a large double outdoor propane burner and a 15 gallon brew kettle, and made a 25 foot wort chiller. So far I have two going now, one dry hopping in the corny and one dry hopping in the secondary. So far the brews have gone as planned and I nailed all the liquid volume levels, OG's, FG's and I am very excited to see how they turn out. One thing I am working on is adding more late hopping/Dry hopping/and whirlpool hopping to get the hop aroma's and flavors I like. I have been reading this forum for years and there is a ton of great info on it and I have learned a lot! I am back to the obsession. Below are the two brews I have going now. Let me know what you guys think.
First AG
American Pale Ale (10 A)
Type: All Grain
Batch Size: 4.75 gal
Boil Size: 6.26 gal
Boil Time: 60 min
End of Boil Vol: 5.72 gal
Final Bottling Vol: 4.35 gal
Fermentation: Ale, Two Stage
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.0 %
2 lbs Munich Malt (9.0 SRM) Grain 2 20.0 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 10.0 %
0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 4 21.0 IBUs
0.50 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 30.0 min Hop 5 10.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 10.0 min Hop 7 4.8 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 8 4.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 -
2.00 oz Pacifica [5.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 40.0 IBUs
Est Color: 6.0 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.2 %
Calories: 165.2 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.58 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 10 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Smash
American Pale Ale (10 A)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60 gal
Fermentation: Ale, Two Stage
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 100.0 %
0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 2 19.7 IBUs
0.50 oz Citra [12.00 %] - Boil 30.0 min Hop 3 15.1 IBUs
2.00 oz Citra [12.00 %] - Steep/Whirlpool 0.0 min Hop 4 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 5 -
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 6 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 34.8 IBUs
Est Color: 4.8 SRM
Measured Original Gravity: 1.059 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.4 %
Calories: 196.2 kcal/12oz
First AG
American Pale Ale (10 A)
Type: All Grain
Batch Size: 4.75 gal
Boil Size: 6.26 gal
Boil Time: 60 min
End of Boil Vol: 5.72 gal
Final Bottling Vol: 4.35 gal
Fermentation: Ale, Two Stage
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.0 %
2 lbs Munich Malt (9.0 SRM) Grain 2 20.0 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 10.0 %
0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 4 21.0 IBUs
0.50 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 30.0 min Hop 5 10.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 10.0 min Hop 7 4.8 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 8 4.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 -
2.00 oz Pacifica [5.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 40.0 IBUs
Est Color: 6.0 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.2 %
Calories: 165.2 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.58 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 10 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Smash
American Pale Ale (10 A)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60 gal
Fermentation: Ale, Two Stage
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 100.0 %
0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 2 19.7 IBUs
0.50 oz Citra [12.00 %] - Boil 30.0 min Hop 3 15.1 IBUs
2.00 oz Citra [12.00 %] - Steep/Whirlpool 0.0 min Hop 4 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 5 -
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 6 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 34.8 IBUs
Est Color: 4.8 SRM
Measured Original Gravity: 1.059 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.4 %
Calories: 196.2 kcal/12oz
